A study of cider making in France, Germany, and England with comments and comparisons on American work
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A study of cider making in France, Germany, and England with comments and comparisons on American work
- by
- Alwood, William Bradford, 1859-1946; United States. Bureau of Chemistry; United States. Department of Agriculture
- Publication date
- 1903
- Topics
- Cider, Cider industry
- Publisher
- Washington, D.C. : U.S. Dept. of Agriculture, Bureau of Chemistry
- Contributor
- U.S. Department of Agriculture, National Agricultural Library
- Language
- English
- Rights
- The contributing institution believes that this item is not in copyright.
- Volume
- no.71
At head of title: U.S. Department of Agriculture, Bureau of Chemistry
Includes bibliographical references
Introduction : Beginning of this investigation -- Quantity of apples produced in the United States -- Disposition of this fruit. pp. 11
Classification of ciders : In France -- In Germany -- In England. pp. 15
Principle cider-producing countries of Europe ; Relative importance of the cider industry in different countries -- The chief cider-prodcing districts. pp. 19
Cider apples : Important characteristics of cider apples -- Comparison of cider apples. pp. 27
Harvesting, transportation, and storage of cider fruit. pp. 46
Cider-making establishments : Primative methods and appliances -- Modern methods and appliances -- Factory systems. pp. 50
Production of the must : Ripeness of the fruit -- Mixing varieties of apples -- Washing the fruit -- Grinding or crushing the fruit -- Maceration of pulp -- Expressing the must -- Soaking the pomace. pp. 74
Fermentation of cider : Room, vessels, and appliances used -- The character of the must -- The use of special yeasts -- Observation and contrl of fermentation -- Fltering or clarifying the cider. pp. 78
The chemical composition of cider. pp. 108
Works of reference. pp. 113
Includes bibliographical references
Introduction : Beginning of this investigation -- Quantity of apples produced in the United States -- Disposition of this fruit. pp. 11
Classification of ciders : In France -- In Germany -- In England. pp. 15
Principle cider-producing countries of Europe ; Relative importance of the cider industry in different countries -- The chief cider-prodcing districts. pp. 19
Cider apples : Important characteristics of cider apples -- Comparison of cider apples. pp. 27
Harvesting, transportation, and storage of cider fruit. pp. 46
Cider-making establishments : Primative methods and appliances -- Modern methods and appliances -- Factory systems. pp. 50
Production of the must : Ripeness of the fruit -- Mixing varieties of apples -- Washing the fruit -- Grinding or crushing the fruit -- Maceration of pulp -- Expressing the must -- Soaking the pomace. pp. 74
Fermentation of cider : Room, vessels, and appliances used -- The character of the must -- The use of special yeasts -- Observation and contrl of fermentation -- Fltering or clarifying the cider. pp. 78
The chemical composition of cider. pp. 108
Works of reference. pp. 113
Notes
No copyright page found.
- Addeddate
- 2013-07-08 12:10:42
- Associated-names
- United States. Bureau of Chemistry; United States. Department of Agriculture
- Call number
- CAT31108663
- Camera
- Canon EOS 5D Mark II
- External-identifier
- urn:oclc:record:1157899483
- Foldoutcount
- 0
- Identifier
- studyofcidermaki71alwo
- Identifier-ark
- ark:/13960/t58d1kq2k
- Nal_call_number
- 1 C42B
- Ocr_converted
- abbyy-to-hocr 1.1.37
- Ocr_module_version
- 0.0.21
- Openlibrary_edition
- OL234813M
- Openlibrary_work
- OL1469305W
- Page-progression
- lr
- Page_number_confidence
- 79
- Page_number_module_version
- 1.0.3
- Pages
- 134
- Ppi
- 500
- Republisher_date
- 20130712153053
- Republisher_operator
- associate-saw-thein@archive.org
- Scandate
- 20130709172908
- Scanner
- scribe2.beltsville.archive.org
- Scanningcenter
- beltsville
- Unique_id
- CAT31108663
- Worldcat (source edition)
- 809565089
- Full catalog record
- MARCXML
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